Pike Place Sunday Antipasto
Posted on March 11, 2012
After tennis today we decided instead of Subway to go to Pike Place market (5 blocks from loft). I made a simple antipasto from some of my favorite ingredients/ merchants around the market. Here is what I was inspired to make…
- 4 slices of Prosciutto de parma from BB-Ranch
- 1 Hard crusted Baguette from Three Girls Bakery
- 1/4 pound of Parmigiano Reggiano and 1 cow mozzarella ball from Quality Cheese Inc.
- 1 bushel of fresh arugula from Franks Produce
I simply layered all the ingredients in a classic antipasto. First the 4 slices of Prosciutto de parma, the a small handful of fresh arugula, a couple shreds of parmigiano reggiano and finally a couple slices of mozzarella.
Next I lightly salted and peppered with a quick drizzle of extra virgin olive oil. Done!
***I ate the baguette while I shopped 😎
FYI…Ash is making Chicken Cordon Bleu tonight.